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Post by Graham on Sept 24, 2016 17:11:24 GMT -5
I shred the cabbage, mix it with salt, and squeeze/mash it until it has released enough liquid to cover itself in it's own liquid. If you can't quite get enough squeezed out, substitute it with some brine. This is what I was going to say. Shred it quite finely, layer it with sea salt, and really coax it into releasing its own juices. Don't take no for an answer. You should revisit it two to three times a day, during the first three days, to hand out another good mashing. If at the end of three days the cabbage isn't covered in liquid, then you should top it up with brine, weigh it down, and transfer it to the fridge.
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Post by Marya Dabrowski on Sept 24, 2016 17:16:20 GMT -5
I shred the cabbage, mix it with salt, and squeeze/mash it until it has released enough liquid to cover itself in it's own liquid. If you can't quite get enough squeezed out, substitute it with some brine. This is what I was going to say. Shred it quite finely, layer it with sea salt, and really coax it into releasing its own juices. Don't take no for an answer. You should revisit it two to three times a day, during the first three days, to hand out another good mashing. If at the end of three days the cabbage isn't covered in liquid, then you should top it up with brine, weigh it down, and transfer it to the fridge. I'm thinking I didn't shred small enough and didn't make sure the liquids covered the cabbage properly. I'm really too impatient at times.
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Post by Graham on Sept 24, 2016 17:24:28 GMT -5
This is what I was going to say. Shred it quite finely, layer it with sea salt, and really coax it into releasing its own juices. Don't take no for an answer. You should revisit it two to three times a day, during the first three days, to hand out another good mashing. If at the end of three days the cabbage isn't covered in liquid, then you should top it up with brine, weigh it down, and transfer it to the fridge. I'm thinking I didn't shred small enough and didn't make sure the liquids covered the cabbage properly. I'm really too impatient at times. You wanted to get a move on. Better that than the paralysis of perfectionism. Fine shredding isn't essential but the produce does need to be covered with brine or it will quickly rot. Did it not turn out?
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Post by Marya Dabrowski on Sept 26, 2016 10:00:26 GMT -5
I'm thinking I didn't shred small enough and didn't make sure the liquids covered the cabbage properly. I'm really too impatient at times. You wanted to get a move on. Better that than the paralysis of perfectionism. Fine shredding isn't essential but the produce does need to be covered with brine or it will quickly rot. Did it not turn out? This year it rotted. Thankfully it was a small batch. Last year I put a bunch in the fridge but didn't like the taste very much.
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Post by johnyurich on May 12, 2017 12:17:21 GMT -5
No wonder krauts have sauer faces from consuming sauerkraut. That is a joke.
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Post by Marya Dabrowski on Jul 24, 2017 12:55:00 GMT -5
Does anyone know: if I make the sauerkraut in Jars, when they taste to my liking can I then Can them, in the same jars?
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Post by jen51 on Jul 24, 2017 21:55:15 GMT -5
Does anyone know: if I make the sauerkraut in Jars, when they taste to my liking can I then Can them, in the same jars? Yes, canning it is definitely an option for preserving it. It will still have good flavor. The downside is losing the probiotics, since they die with the heat. I am no expert, but to be on the safe side I would transfer it to freshly sterilized jars before canning.
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Post by Marya Dabrowski on Jul 25, 2017 21:57:24 GMT -5
Does anyone know: if I make the sauerkraut in Jars, when they taste to my liking can I then Can them, in the same jars? Yes, canning it is definitely an option for preserving it. It will still have good flavor. The downside is losing the probiotics, since they die with the heat. I am no expert, but to be on the safe side I would transfer it to freshly sterilized jars before canning. Thanks! I won't have room in my fridge for much so I will end up canning a large portion.
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